Cracker Custard – a delicious recipe with sugar, eggs, milk, milk, water, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir in a large pot: sugar, eggs, all evaporated milk, and water.
2
On medium heat, let mixture cook until it steams.
3
Taste for sweetness, add more sugar if needed.
4
Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
5
Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
6
Take off heat.
7
Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
8
Mix well.
9
Add more crushed crackers if too soupy.
10
Once satisfied with the consistency, spoon into a casserole dish and spread even.
11
Store leftovers in fridge for upto a 5 - 7 days.
12
Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.
260
kcal
Calories
7
g
Fat
43
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup sugar, 2 eggs, beaten, 1 (12 ounce) can evaporated milk (she uses PET Milk), 1 (5 ounce) can evaporated milk, and more.
Yes, Cracker Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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